If you have never tried a baked cheesecake, you’re in for a treat. The texture is so much lighter and fluffier than a no bake cheesecake. And, I think they’re probably a lot easier to make.
You don’t need to bother with a water bath when baking this, just use a low oven temperature and leave it to cool in an oven that’s turned off and left ajar.
This is best made the day before.
Baked Cheesecake
Author: ThermoGourmand
Recipe type: Dessert
Delicious and light, perfect for entertaining.
Ingredients
BASE:
- 250g Granitas or Butternut Snap biscuits, broken up
- 100g butter, melted in microwave
- ¾ tsp cinnamon
- ¼ tsp nutmeg
FILLING:
- 500g cream cheese, room temperature, in chunks
- 125g sour cream
- 150g caster sugar
- 2 Tbsp plain flour
- Zest of one lemon
- 1 Tbsp lemon juice
- 3 eggs
Method
- Preheat oven to 140 FF.
- Prepare 20cm springform pan by placing a square of baking paper on base, then add ring, leaving excess paper on the outside of the tin. Grease sides and line with baking paper.
- Add biscuits and spice to Thermomix bowl and crush 6 sec/sp 6.
- Add butter and mix 2 sec/sp 4.
- Press into tin and up sides as much as possible, using a glass (grease the base) to press down and around sides. Refrigerate while making filling.
- Add filling ingredients to clean Thermomix bowl and mix 10 sec/sp 5.
- Scrape down and repeat for 5 more seconds.
- Pour into base and bake 45 to 50 minutes or until filling is almost set. Leave in the oven to cool with door ajar.
- Refrigerate at least 4 hours, best overnight and remove using base paper to slide off onto serving plate.
- Decorate with fresh mixed berries and serve with whipped cream.
